Wake up to these easy Vegan Banana Pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes.
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It’s pancake time!
Banana pancakes, to be exact. I’m not much of a pancake eater myself (I ALWAYS prefer a savory breakfast over sweet) but I am a pancake-maker expert. For the past 5 years, I have been making pancakes almost weekly for my kids who believe there is no better way to wake up than with a plate full of pancakes.
Typically I make my perfect vegan pancakes but more recently I have been loving these vegan banana pancakes. Sweetened and flavored with bananas, these are the perfect pancake to wake up to.
How to Make Banana Pancakes {Video}
Recommended Ingredients & Equipment
You’re going to love how simple this recipe is. It uses only easy to find ingredients (that you likely already have on hand).
Ingredients & Substitutions
- All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends or buckwheat.
- Baking Powder
- Salt
- Banana – Use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate into the wet ingredients.
- Non-Dairy Milk – I recommend using a thick neutral-flavored milk such as soy, cashew, or macadamia nut milk. However, any non-dairy milk will do.
- Oil – I recommend a non-hydrogenated oil such as avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor.
- Maple Syrup
- Vanilla Extract
- Cooking Oil Spray
Recommended Equipment
When it comes to pancakes, I highly recommend using an electric griddle. A griddle allows you to set the temperature to exactly what you want for an even cook on both sides.
In addition, you need a mixing bowl, utensils, pancake spatula are also very useful. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. (<<affilite link)
Check out the full list of my recommended kitchen tools and gadgets.
How to make Vegan Banana Pancakes
Step One: Make the Batter
Combine your dry ingredients – that’s your flour, baking powder, and salt – in a large bowl and set aside. In a separate bowl, mash the bananas.
Pro Tip: For this recipe the riper the banana, the better. It will add more flavor and sweetness while also blending in with the other ingredients better.
Mix together the wet ingredients – that’s the mashed banana, soy milk, oil, maple syrup, and vanilla extra. Fold the wet ingredients into the dry, mixing gently, until a thick uniform batter has formed.
Step Two: Cook the Pancakes
Once your pancake batter is made, it’s time to cook them!
Getting an even cook on your pancakes is crucial. You want to get both sides of the pancakes lightly golden and crispy while making sure that the center is cooked. This can be difficult so it’s important to be able to get your temperature just right. I have found that setting my electric griddle to 375F has given me the best results.
Make sure to generously spray your preheated griddle and pour about 1/4 cup of batter onto the griddle per pancake, leaving about 2 inches between each one. Cook the pancakes until they start to bubble, flip, and cook the remaining side until the pancake has risen slightly. This should take 3 to 4 minutes per side.
Serving And Storing
Serve the pancakes immediately with fruit or berries and maple syrup.
Wrap leftover pancakes in plastic wrap and store them in the refrigerator for 2-3 days. Gently reheat them in the oven or microwave to enjoy.
Tips and Tricks
- Take care that these pancakes are not over-mixed. Mix only as much as necessary – a few lumps are always okay and these banana pancakes will have more lumps than regular pancakes. The less you mix, the more tender and delicate the texture of the pancake will be.
- Make sure to use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate into the wet ingredients.
- The pancake batter is fairly thin. For this reason, make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading.
- Pancakes should be eaten immediately. After 10-15 minutes, they start to lose their lightly fried crispy outsides and get soggy.
Frequently Asked Questions
Can I make this pancake batter in advance?
Yes! If you want to make this batter in advance, store it in an airtight container in the refrigerator for up to 48 hours. To cook the pancakes, preheat your griddle and bake according to the instructions. The pancakes may take a few minutes longer to bake since the batter will be chilled.
Can I make this recipe gluten-free?
For sure! For gluten-free pancakes, I recommend using a 1:1 baking blend. (<<affiliate link)
More Vegan Pancake Recipes
- Maple Hazelnut Pancakes
- Best-Ever Pumpkin Pancakes
- Perfect Vegan Pancakes
- Vegan Oatmeal Pancakes
- Vegan Chocolate Chip Pancakes
Vegan Banana Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 extra-ripe bananas, mashed
- 1 cup soy milk
- 2 tbsp maple syrup
- 2 tbsp avocado or coconut oil, melted
- 1 tsp vanilla extract
- cooking spray
Instructions
- Preheat a pancake griddle to 375.
- In a small bowl stir together the flour, baking powder, and salt. In a separate bowl whisk together mashed bananas, soy milk, maple syrup, oil, and vanilla extract. Add the wet ingredients to the dry and mix together until the flour is fully hydrated.
- Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5″ circle. Repeat until the griddle is filled.
- When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until the pancakes have risen to about double the height.
- Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone.
- Serve with maple syrup, sliced bananas, and chocolate chips
Video
Notes
- Take care that these pancakes are not over-mixed. Mix only as much as necessary – a few lumps are always okay. The less you mix, the more tender and delicate the texture of the pancake will be.
- Use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate into the wet ingredients.
- The pancake batter is fairly thin. For this reason, make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Frizzle says
My boyfriend made these for us and they were even fluffier than the pictures- honestly one of the best pancakes I’ve ever had! 🙂
Aina Sebastià says
So good, quick and easy to do!
clara says
haven’t made it yet but is each pancake 115 cals or the whole batter?
Sarah McMinn says
Each pancake
Beverley says
I made this pancake and found them very delicious. The texture was light and fluffy. I used coconut milk and added some pecans, only because we were eating them for breakfast and was not adding a protein.
Philippe Tremblay says
Best Banana pancake recipe, thanks
Joleen says
Can’t wait to make this! QQ, can you make the batter in advance and leave overnight in the fridge?
Sarah McMinn says
Sure. You may need to add a little more baking powder as it will lose some of its potency overnight. If they aren’t rising enough, simply sift an extra 1/2 tsp baking powder over the batter and mix it in.
Amanda says
This is the best vegan pancake recipe I’ve found so far! I like to add thin sliced bananas to the pancake once the batter is in the pan. When flipped, the bananas caramelize, and I serve them bottoms up ? I eat them as-is. (I aso added a little cinnamon to the batter)
Carolin says
Hi,
haven’t tried the recipe yet but just wanted to let you know that the metric scale is pretty broken.
For some reason the tbsp amount change as well, which is a little bit confusing and the ml – cup is weirdly specific.
But anyway, I love the metric scale option.
Excited to try the recipe !
Greetings,
Caro
Karen Duncan says
So happy I found your vegan recipe via Google search! Your tip for not using a blender to mix ingredients was so on point! I didn’t overmix and my pancakes were light and fluffy. I just think for me, using super ripe bananas, I could have skipped adding the maple syrup. I didn’t need any additional add on’s except maple syrup (plus I had no more bananas. lol)
Thanks again and this recipe will be my go-to for making vegan banana pancakes. Soooo yummy!
JoAnna says
This looks wonderful ? Are the nutrition facts per pancake? I don’t see a serving size, only total yield.
Thanks!!!
Sarah says
Yes, per pancake.